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Monday, January 16, 2012

Three Cheese Breakfast Bake

I've been scouring through my magazines, cookbooks and the web looking for breakfast recipes.

Of course big breakfasts only happen on the weekends in this house, but that's ok cause I have Monday through Friday to find something I really want to make.

This recipe was handed to me, literally, someone gave me a piece of it and said "here, try this" and I did and it was delicious.

There is a breakfast club where I work, not a cool John Hughes kinda breakfast club, one where once a month they have a member bring in breakfast for all the other employees in the club. You think being a "foodie" that I would be a member of that club....well, you'd be wrong. It's usually donuts and bagels and pastries, not too many homemade items make it to that table, but at year end they have one last breakfast for the year and they all must bring in something homemade. That's how I ended up with a piece of this breakfast bake.

To me there is just something special about sitting around in your pj's with your favorite comfy socks on, the Sunday paper in hand, eating a delicious warm breakfast.

It's what Sunday's should be all about.

I served this to my friend Tati last Sunday. She stops by every other Sunday morning to have a cup of tea and share breakfast with us. This was so delicious that we each had 2 pieces of it served with fresh fruit.

The perfect way to start the day!

Another great thing about his recipe is that you can make it the night before and just pop it in the oven. I left mine out at room temp for about half hour, if you heat it straight from the fridge you will have to add some additional time.

Oven to 350. On a lightly greased 9x13 inch pan, spread 1/2 of the bread cubes. Top with half of the onions, bacon, cheddar and mozzarella. Sprinkle the cottage cheese over the first layer. Just use your hands, it easier. Repeat the layers, set aside.

Meanwhile whisk the eggs, milk, mustard, Worcestershire sauce and salt & pepper until combined. Pour over the bread cubes, pressing lightly until mixture covers the bread cubes. Bake for 50 minutes or until center is set and top is lightly golden brown. If you are baking this right away, let it stand for 10 minutes or so. If not it can be stored in the fridge overnight. If you are baking it the next day, add 10 minutes more on to your baking time.

Most of you who have read this blog for any amount of time know what an onion freak I am. Up until this point in my life caramelized oni...

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